These lasagnas muffins are mini yet mighty. Each delicious and perfectly-portioned serving packs a healthy dose of vitamin C, beta-carotene, lutein and zeaxanthin, thanks to the spinach and zucchini. Oh, and there’s the bone-building calcium and appetite-taming protein too, courtesy of low-fat cheese and lean ground turkey. Feel free to add any other veggies to this ooey-gooey, tasty dish the next time you’re craving an Italian feast.

Prep time 25 mins

Total Time 1 hour

This recipe makes 18 Servings

Ingredients:

2 (10-ounce) boxes frozen chopped spinach

2 cups part-skim ricotta cheese

1 whole egg

1 egg white

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1.5 cups shredded part-skim mozzarella cheese

1.25 jars marinara sauce (approximately 30 ounces)

18 whole grain lasagna noodles, cooked

1.25 lb lean ground turkey (at least 90% lean)

2-3 zucchini and/or summer squash

Preparation:

Preheat oven to 450 degrees.

Slice zucchini (and/or summer squash) into rounds and line up on cookie sheet sprayed liberally with oil spray. Roast in oven for 16-18 minutes. Pull out and set aside.

Cook ground turkey in a skillet over medium-high heat and drain. Add half jar of tomato sauce and mix thoroughly. Set aside.